The effect of the dose UV-C irradiation and storage time on the physicochemical, microbiological and antioxidants characteristics of tropical fruits minimally processed was evaluated. The fruits were selected, classified, washed, and cut, which were subjected to immersion in calcium chloride (1% p/v) and ascorbic acid (1% p/v) combined solution for 1 min. Then, the fresh-cut fruits were subjected to doses UV-C irradiation (0. 7 and 14 kJ/m2 ). Finally, samples were packed in trays of polystyrene and covered with polyvinyl chloride film microperforated, and stored at 5 °C with relative humidity of 85 - 90%, during 15 days. Every five days, weight loss, color, soluble solids, firmness, count viable aerobic mesophilic bacteria, fungi and yeasts, total phenolic content, and total flavonoids were evaluated. The significant effect of the dose UV-C irradiation and storage time on the physicoch...

The effect of the dose UV-C irradiation and storage time on the physicochemical, microbiological and antioxidants characteristics of tropical fruits minimally processed was evaluated. The fruits were selected, classified, washed, and cut, which were subjected to immersion in calcium chloride (1% p/v) and ascorbic acid (1% p/v) combined solution for 1 min. Then, the fresh-cut fruits were subjected to doses UV-C irradiation (0. 7 and 14 kJ/m2 ). Finally, samples were packed in trays of polystyrene and covered with polyvinyl chloride film microperforated, and stored at 5 °C with relative humidity of 85 - 90%, during 15 days. Every five days, weight loss, color, soluble solids, firmness, count viable aerobic mesophilic bacteria, fungi and yeasts, total phenolic content, and total flavonoids were evaluated. The significant effect of the dose UV-C irradiation and storage time on the physicoch...

El objetivo es demostrar la factibilidad de aplicar coberturas en nanoemulsión con incorporación de aceites esenciales que permitan extender la vida postcosecha de palta cv. Hass en condiciones comerciales de almacenamiento. Metodología: Los ensayos experimentales y los análisis fisicoquímicos, microbiológicos y sensoriales se realizarán en los Laboratorios de Ciencia y Tecnología de Alimentos de la Facultad de Ciencias Agropecuarias de la Universidad Privada Antenor Orrego. Se emplearan como materia prima Frutos de aguacate cv. Hass en madurez fisiológica (contenido de materia seca entre 22 y 24%) de la empresa Misión Produce Perú, Los pasos del método experimental : - Elaboración de coberturas comestibles en nanoemulsión - Evaluación antifúngica in vitro sobre Colletotrichum gloeosporioides de coberturas con aceites esenciales de naranja y tomillo en nanoemulsión. - Ca...

El objetivo del estudio es Demostrar la factibilidad de utilizar la cáscara de granada liofilizada-zonificada para formular una salchicha de pollo libre de fosfatos y reducida en contenido graso. Metodología: Estudio experimental. Procedimientos: 1. Elaboración del polvo de cáscara de granada zonificada 2. Evaluación de las características tecnológicas de la cáscara de granada en polvo liofilizada y zonificada: Capacidad de retención de agua, Capacidad de retención de aceite, Capacidad de hinchamiento. 3. Elaboración de las salchichas de pollo. 4. Métodos de análisis en la salchicha: Capacidad de retención de agua, pérdida por cocción, estabilidad de emulsión. 5. Perfil de textura 6. Color instrumental 7. Vida útil de la salchicha 8. Análisis sensorial: Después de 24 h de almacenamiento, se realizará una evaluación sensorial con 50 jueces no entrenados utilizando un...